Chicken Marsala

Confession time.  I’ve never made chicken marsala until now.  But I thought to myself, how hard could it be? All I have to do is cook some chicken and make a pan sauce with some mushrooms and marsala wine.  And of course, me being me, I threw in some bacon.  I know it’s probably not a traditional chicken marsala (because of the bacon), but bacon makes everything better.  I didn’t have a recipe, I just used what felt right.  And it definitely passed the KB test (who was skeptical because he’d never eaten chicken marsala).

Start by making a seasoned flour.  I used flour, salt, pepper, paprika, and cayenne powder.  But you can use whatever you like.

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Dredge your chicken thighs in the flour, both sides.

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In a pan with olive oil and butter, sear the chicken.

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On both sides.

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Remove from pan and set aside.

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Meanwhile, in the same pan, add your diced bacon.  Cook until crisp.

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Then add your onions and cook for a few more minutes.

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Add butter to pan and let melt.

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Then add mushrooms and cook for a few more minutes.

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Then add marsala wine and fresh thyme.

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Then put your chicken back in the pan and simmer for about 20 minutes (or until chicken is cooked through).

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Serve over noodles and enjoy!

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Recipe:

1 lb boneless, skinless chicken thighs
2 Tablespoons olive oil
1 cup flour
1 1/2 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
4 strips bacon, diced
1 medium onion, diced
5 Tablespoons butter
8 oz package button mushrooms, sliced
2/3 cup marsala wine
1 Tablespoon fresh thyme

Mix together the flour, garlic powder, salt, pepper, paprika and cayenne powder.  Dredge chicken thighs in seasoned flour.  Sear both sides in a large frying pan with olive oil and 1 Tablespoon butter.  Make sure both sides are browned.  Remove from pan and set aside.  Meanwhile in same frying pan, add bacon and cook until crispy.  Add onions and cook for a few minutes.  Add remaining butter and let melt.  Then add the sliced mushrooms to the pan and cook for a few more minutes.  De-glaze pan with marsala wine.  Add fresh thyme. Nestle the chicken thighs back into the mushroom sauce and continue to cook for about 20 more minutes or until the chicken is cooked through.  Serve over noodles.

Enjoy!

Caroline